Pot Roast with Mushrooms
This pot roast with mushrooms is a comforting meal that cooks all day in the slow cooker. Dovetailing Tip: Cook a large enough roast to have 1 1/2 pound left over to use in Chuck Roast Chili on day 5.
Prep time:
Cook time:
Serves: 10
Calories per serving: 68
Ingredients:
Cook time:
Serves: 10
Calories per serving: 68
1 boneless beef chuck boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt salt
1/4 teaspoon pepper pepper
1 tablespoon canola oil canola oil
1 1/2 pounds mushrooms sliced fresh shiitake mushrooms
2 1/2 cups onions thinly sliced onions
1 1/2 cups beef broth reduced-sodium beef broth
1 1/2 cups dry red wine dry red wine or additional reduced-sodium beef broth
1 can tomato sauce (8 ounces) tomato sauce
3/4 cup parsnips chopped peeled parsnips
3/4 cup celery chopped celery
3/4 cup carrots chopped carrots
8 cloves garlic garlic minced
2 leaves bay
1 1/2 teaspoons thyme dried thyme
1 teaspoon chili powder chili powder
1/4 cup cornstarch cornstarch
1/4 cup water water
potato Mashed potatoes
Directions:
Sprinkle the roast with salt and pepper. In a Dutch oven, brown the roast in oil on all sides.
Transfer the roast to a 6-quart slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for six to eight hours or until meat is tender.
Remove the meat and vegetables to a serving platter and keep warm. Discard the bay leaves. Skim the fat from the cooking juices and transfer the juices to a small saucepan. Bring the liquid to a boil, then combine the cornstarch and water until smooth, gradually stirring them into the pan. Bring to a boil and cook and stir for two minutes or until thickened. Serve pot roast with mashed potatoes, meat and vegetables.
Source: tasteofhome.com
Transfer the roast to a 6-quart slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for six to eight hours or until meat is tender.
Remove the meat and vegetables to a serving platter and keep warm. Discard the bay leaves. Skim the fat from the cooking juices and transfer the juices to a small saucepan. Bring the liquid to a boil, then combine the cornstarch and water until smooth, gradually stirring them into the pan. Bring to a boil and cook and stir for two minutes or until thickened. Serve pot roast with mashed potatoes, meat and vegetables.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.